I'm just starting to dabble in baking and this is one of my first baked creations. There is a lot of room for improvement and this bread came out a little like pizza bread, if that existed, but it was still tasty and a great bread to dip in butternut squash soup! I had a large zucchini from the farmer's market and I found this enticing recipe on Closet Cooking for Zucchini Bread with Peppers and Feta. I'm a big fan of sundried tomatoes so I decided to switch out the peppers for the tomatoes. I took the bread over to my cousin's for dinner and she made a creamy butternut squash soup which was the perfect dip for the bread! It also tastes great with avocado slices, a little bit of tomato marinara, some cheese or a bit of hummus! I'm looking forward to using this same basic recipe and adding in new spices and vegetables.
Zucchini Bread with Sundried Tomatoes and Feta
(Makes one loaf)
Ingredients:
1 large zucchini grated....I love food processers :)
Handful sundried tomatoes chopped
2 cloves of garlic chopped
1/2 cup feta crumbled
1 teaspoon oregano
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 eggs (I used fake eggs)
1 cup flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions:
1. Preheat the oven to 350 degrees. Mix the zucchini, sundried tomatoes, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.
2. In a seperate bowl mix the flour, salt, baking soda and baking powder. Then mix the dry ingredients into the bowl with the zucchini.
3. Pour the batter into a greased 9 x 5 inch loaf pan. Tin pans work much better than glass dishes because they conduct heat much better.
4. Bake in the oven until a toothpick comes out clean, it takes about 1 hour.
2 comments:
That zuccini bread looks amazzzzing!!! wow.
you seem like a great cook. I think this is a great blog with great informtation. Keep it up
www.cherryvomit.com
mmmmmm... that looks good
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